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Abstract：
Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound-cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for developing a functional food ingredient.
摘要：
刺梨果渣富含不溶性膳食纤维(IDF)。本试验旨在研究3种改性方法对刺梨果渣不溶性膳食纤维(RIDF)的影响。三个修改的RIDF，叫U-RIDF,C-RIDF,和UC-RIDF,是用超声波准备的，纤维素酶,以及超声波和纤维素酶方法的组合，分别。结构,物理化学特性，并对原始RIDF和改性RIDF的功能特性进行了比较分析。结果表明,三种改性方法,特别是超声波-纤维素酶联合治疗，增加了RIDF的可溶性膳食纤维(SDF)含量，同时也导致表面形态从光滑和致密到起皱和松散的结构的转变。与原始RIDF相比，改进型RIDF,特别是UC-RIDF，持水能力(WHC)显著提高，油结合能力(OHC)，和膨胀能力（SC），增长12.0%，84.7%,和91.3%，分别。此外,UC-RIDF表现出最高的亚硝酸根离子吸附能力（NIAC），胆固醇吸附能力（CAC），和胆盐吸附能力（BSAC）。总之,超声波和纤维素酶处理的结合被证明是从RRTP修饰IDF的有效方法，具有开发功能性食品成分的潜力。
